Creamy Apricot Rice Pudding (Anne Thornton) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
3/4 cup uncooked short grain white rice |
2 cups milk, divided |
1/3 cup sugar |
1/4 teaspoon fine sea salt |
1 egg |
1 cup dried apricots, diced |
1 tablespoon unsalted butter |
1/2 teaspoon vanilla extract |
1 orange, zested |
1/2 teaspoon ground cardamom |
freshly grated nutmeg, for serving |
Directions:
1. Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
2. When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.
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